Risotto with dried mushrooms

Description

Mushrooms I always pick and dry myself, so I'm sure of their "authenticity". Both white and boletus are perfect for this dish. The black color of the "topping" even makes the dish visually more attractive)

Cooking

Step 1

Soak mushrooms in cold water for an hour and a half. During this time, they will swell and be ready for further processing. We squeeze and set to boil for 20 minutes. We do not use the blackened water - we pour new one.

Step 2

You can use mushroom broth after cooking, but I prefer chicken broth. I use the second broth so that it is not so greasy. We filter the broth and leave it on the stove next to the main pan or stewpan on which the risotto will be cooked. We reduce the fire under the saucepan with the broth to a minimum - it is important for us that it is permanently hot, but not boiling!

Step 3

Cut the leek, lightly fry in olive oil. Then add the mushrooms and fry for about 5 minutes. The next ingredient is the rice itself. Under no circumstances should I wash it! Dry rice is fried with mushrooms and onions until light glassy. Pour in the wine in one fell swoop and begin to evaporate over low heat. When almost all the wine is absorbed, pour in the hot broth over a ladle. You need to pour in one predatory movement so that the liquid immediately covers the entire rice. Absorbed - a new ladle and so on until the final. You may need less broth. The main indicator is the state of the dish itself. The texture of risotto should resemble viscous porridge. As the reference recipes say, a classic risotto is cooked in 19 minutes. No more, no less! I sometimes get more.

Step 4

Salt, pepper the dish. You can add rosemary - it goes well with mushrooms. The final touch is cream. Pour them in, mix quickly and warm up for just a couple of minutes. Sprinkle with grated cheese, also mix well - and voila!